Savory Braised Short Ribs Delight

Savory Braised Short Ribs Delight

Servings: 4-6

Prep Time: 30 minutes

Cook Time: 3 hours

Ingredients:

• Short Ribs:

  • 4-6 bone-in beef short ribs (about 3-4 pounds total)
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil

• Aromatics and Base:

  • 1 large onion, finely chopped
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste

• Liquids:

  • 1 cup red wine (optional for a more robust flavor)
  • 3 cups beef broth
  • 1 cup canned diced tomatoes (with juices)
  • 2 tablespoons Worcestershire sauce

• Herbs and Spices:

  • 2 bay leaves
  • 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika (optional)

Instructions:

1. Preparation:

   • Preheat your oven to 325°F (165°C).
   • Pat the short ribs dry with paper towels. Season generously with salt and freshly ground black pepper.

2. Searing the Short Ribs:

   • In a large Dutch oven or heavy-bottomed oven-safe pot, heat the olive oil over medium-high heat.
   • When the oil is hot, add the short ribs in batches to avoid overcrowding. Sear each side until browned (about 3-4 minutes per side). Remove the ribs and set them aside.

3. Sautéing the Aromatics:

   • In the same pot, add a bit more olive oil if needed. Add the chopped onion, carrots, and celery. Sauté until they begin to soften and the onions become translucent (about 5-6 minutes).
   • Add the minced garlic and continue to sauté for another minute until fragrant.

4. Building the Base:

   • Stir in the tomato paste and cook for 1-2 minutes until it turns a deep red color.
   • Pour in the red wine (if using), scraping up any browned bits from the bottom of the pot. Let it simmer and reduce by half (about 3-4 minutes).

5. Adding the Liquids and Spices:

   • Add the beef broth, diced tomatoes, Worcestershire sauce, bay leaves, thyme, paprika, ground cumin, and smoked paprika. Stir to combine.

6. Braising the Ribs:

   • Return the seared short ribs to the pot, ensuring they are submerged in the liquid.
   • Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
   • Braise the short ribs in the oven for about 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.

7. Finishing Touches:

   • Once cooked, carefully remove the short ribs from the pot and set them aside.
   • Skim any excess fat from the surface of the cooking liquid.
   • Optionally, reduce the sauce on the stovetop over medium heat if you prefer a thicker consistency.

8. Serving:

   • Serve the short ribs over creamy mashed potatoes, buttered noodles, or alongside a rustic loaf of bread to soak up the savory sauce. Garnish with fresh parsley for a pop of color.

Enjoy your Savory Braised Short Ribs Delight!

Chef’s Tips:

• For an even richer flavor, prepare the dish a day in advance. Allow it to cool, refrigerate overnight, and reheat gently before serving.
• Feel free to add a handful of mushrooms for an extra earthy taste or some diced parsnips for added texture.
• Pair this dish with a robust red wine, such as Cabernet Sauvignon or Merlot, to complement the deep flavors.